Another one of my favorite Russell James recipes!!
The Raw Chef's Recipe Series - The Complete Series
For the base
500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’
2 avocados or 1/2 cup almond butter
1/4 cup olive oil
1/4 cup fresh basil
3 tablespoons Italian seasoning
1/2 cup sun-dried tomatoes
3 tablespoons lemon juice
1/2 teaspoon salt
3 medium tomatoes
2 avocados or 1/2 cup almond butter
1/4 cup olive oil
1/4 cup fresh basil
3 tablespoons Italian seasoning
1/2 cup sun-dried tomatoes
3 tablespoons lemon juice
1/2 teaspoon salt
3 medium tomatoes
- Grind all ingredients in a food processor until you have a paste consistency.
- Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.
- Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.
For the caramelised onions
5 large onions, sliced thinly (use a mandoline if you have one)
1 cup soft dates
3 tablespoons tamari
2 tablespoons olive oil
1/4 cup water
1 cup soft dates
3 tablespoons tamari
2 tablespoons olive oil
1/4 cup water
- Blend all ingredients except the onions in a high-speed blender, until smooth.
- In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.
- Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.
For the pesto
2 cups basil
1/4 cup pine nuts
1 tablespoon olive oil
1/4 teaspoon salt
2 teaspoons lemon juice
1/4 cup pine nuts
1 tablespoon olive oil
1/4 teaspoon salt
2 teaspoons lemon juice
- Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.
For the tomato sauce
10 basil leaves
1 cup sun-dried tomatoes
1 cup tomatoes
2 teaspoons lemon juice
1/4 of a medium onion
1 soft date
1 cup sun-dried tomatoes
1 cup tomatoes
2 teaspoons lemon juice
1/4 of a medium onion
1 soft date
- Blend all ingredients in a high-power blender until smooth.
For the cheese
1 cup macadamias
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 cup water
1 tablespoon nutritional yeast
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 cup water
1 tablespoon nutritional yeast
- Grind all ingredients in a food processor until you have a fluffy consistency.
To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.
Photo and recipe HERE
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